About this recipe:The easy trick in this recipe is to use mascarpone cheese to make the creamy sauce. It's light and flavourful and delicious with big juicy scallops.
450g pasta shells
6 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
250g fresh white mushrooms, sliced
1 bunch asparagus, trimmed and sliced
1 pinch salt and pepper to taste
450g scallops, rinsed and patted dry
4 tablespoons milk
250g mascarpone cheese
2 tablespoons butter
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
Melt 6 tablespoons of butter with the olive oil in a large frying pan over medium heat. Mix in the parsley and garlic and cook for a couple of minutes. Add the mushrooms and asparagus and season with salt and pepper; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness.
Add the scalllops and cook briefly on each side until the centre is cooked through, about 3 minutes per side.
Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.